Stuffed
Vine Tomatoes
Servings:
4-6
Ready In:
30-45 minutes
Good For:
Dinner
About this Recipe
Juicy Stuffed Vine Tomatoes filled with a savory blend of herbs, orzo, spinach and Parmesan cheese. Baked until golden brown and bursting with flavor. An elegant dish perfect for a summer dinner party or a simple weeknight meal.
INGREDIENTS:
- 6 large On The Vine Tomatoes
- 1 cup Orzo
- 2 cups Fresh Spinach, chopped
- 1 Sweet Onion, finely chopped
- 3 Tablespoons Butter
- 1/2 cup Parmesan Cheese, grated
- 2 Tablespoons Extra-Virgin Olive Oil
- Salt and Pepper, to taste
Step 1
Preheat the oven to 375ºF (190ºC).
Step 2
Cut the tops off the tomatoes and scoop out the seeds and flesh, leaving a sturdy shell. Reserve the tomato flesh for later use.
Step 3
Cook the orzo according to package instructions until al dente. Drain and set aside.
Step 4
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent.
Step 5
Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
Step 6
In a large bowl, combine the cooked orzo, spinach mixture, and grated parmesan cheese. Mix well.
Step 7
Stuff each hollowed-cut tomato with the orzo and spinach mixture, packing it in tightly.
Step 8
Place the stuffed tomatoes in a baking dish. Top each tomato with a small pat of butter.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the filling is golden on top.
Step 10
Serve the orzo and spinach stuffed tomatoes with fresh baked bread sticks and a glass of your favorite white or red wine. Sprinkle with additional parmesan cheese, if desired.
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